Paula Deen Chicken Salad Recipe

In a medium bowl, stir together mayonnaise, lemon juice, and salt. Add chicken, celery, and almonds, stirring until well combined. Cover and …

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Paula Deen - As a young girl growing up in Albany, Georgia, Paula Deen never dreamed she would become an American icon. As a young mother, Paula was living the American dream — married to her high school sweetheart and raising two adorable boys — when tragedy struck.

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Paula Deen Chicken Salad Recipes 14,080 Recipes. Last updated Mar 04, 2022. This search takes into account your taste preferences. 14,080 suggested recipes. Black-Eyed Pea Salad Recipe by Paula Deen

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Our 26 Best Chicken Salad Recipes. Paula Deen's Pecan Chicken Salad. by mailbelle. (2) Paula Deen's Fried Chicken Salad. by Barenakedchef. (1) 28 Springtime …

1. Mix all of the ingredients together lightly.
2. Chill until ready for service.
3. Place lettuce leaves on chilled salad plates and top with chicken salad.

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In a large bowl, stir together mayonnaise and next 5 ingredients. Add chicken and next 3 ingredients, stirring to combine. Cover and refrigerate up to 3 days.

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Preheat oven to 350 °F. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray. In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish.

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Paula Deen - As a young girl growing up in Albany, Georgia, Paula Deen never dreamed she would become an American icon. As a young mother, Paula was living the American dream — married to her high school sweetheart and raising two adorable boys — when tragedy struck.

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Directions. In a large bowl, combine the chicken, pineapple, coconut, almonds, mayonnaise, and lime juice, tossing well. Add salt to taste. This salad can be served immediately or refrigerated for up to 8 hours and served chilled. Serve in individual bowls topped with pretty little maraschino cherries, if desired.

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Remove chicken from pot, cool, and remove skin and bones. Dice the chicken and in a large bowl, combine with the chopped celery, eggs, a spoon full of stock, and remaining ingredients and mix well. Slice the bread, onions, and tomatoes. Layer the onions, tomatoes, spinach, and chicken salad between two slices of bread and serve.

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DIRECTIONS. In a medium bowl, combine mayonnaise and sour cream. Stir in chicken, grapes, and pecans. Add salt and pepper to taste. Submit a Recipe Correction.

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There were four sandwiches: chicken salad, tuna salad, egg salad, and pimiento cheese. The lunches were a huge success, and five years later Paula opened her Savannah restaurant, The Lady and Sons. Since chicken salad played such an important part in launching Paula’s career, we wanted to share her traditional chicken salad and some great

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Preheat oven to 350 °F. Slice the chicken breasts lengthwise into 1-inch wide strips. Place chicken on a baking sheet, sprinkle it with 1 teaspoon of House Seasoning and all of the thyme, and then drizzle it with olive oil. Bake for 15-20 minutes, or …

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In a large bowl, stir together chicken and next 5 ingredients. Add Dill Vinaigrette, stirring to combine. Cover and refrigerate up to 3 days. Serve in pita halves with lettuce, if desired.

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Preheat oven to 350°. Lightly spray an 8-inch round or square baking dish with cooking spray. In a large bowl, combine chicken, cheese, celery, ¾ cup almonds, mayonnaise, green onion, sour cream, lemon zest and juice, and pepper. Spoon into …

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2 teaspoons freshly squeezed lemon juice. 1 teaspoon salt. 1/2 teaspoon freshly ground black pepper. 4 cups (about 3 ounces) Boston lettuce, for serving. Grapes to taste cut in half. . Divide the greens equally among 4 to 6 plates. Serve the chicken over the greens and garnish with the orange segments.

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Directions. Place chicken pieces in a large mixing bowl and add peppers and onion. Cook pasta as directed on package and drain. Pour drained warm pasta over the chicken mixture and set aside. In small mixing bowl, whisk together mayonnaise, sour cream, Italian seasoning and olive oil. Pour over pasta mixture and toss to coat.

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Place the "Chicken" ingredients in a large stockpot with water to cover. Boil the chicken until tender; Reserve stock. Remove the chicken from the pot. Cool; remove skin, bones, and meat. Dice the chicken and stir together with the "Salad" ingredients and mix well. Submit a …

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